LEMON BROCCOLI CHICKEN

1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Cream of Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper

Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
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CHICKEN CACCIATORE

1 cup all-purpose flour for coating
1/2 tsp. salt
1/4 tsp. black pepper
4 lb. boneless, skinless chicken, cut into pieces
2 Tbsp. vegetable oil
1 onion, chopped
2 clove garlic, minced
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes (I use the Italian style)
1/2 tsp. dried oregano
2 cups fresh mushrooms, quartered
salt and pepper to taste

Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid).
Fry the chicken pieces until they are browned on both sides. Remove from skillet.
Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned.
Return the chicken to the skillet and add the tomatoes and oregano. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
I serve it on a bed of egg noodles.
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CHICKEN ALFREDO

6 ounces dry fettuccine pasta
1 pint heavy cream
1/2 cup butter
1/4 cup sour cream
2 tablespoons cream cheese
3/4 cup Parmesan cheese
1/2 cup finely shredded Mozzarella cheese
1/8 teaspoon nutmeg
1 teaspoon garlic powder
2 cups chopped fresh broccoli
2 skinless, boneless chicken breast halves - cooked and cubed

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
While pasta is cooking: In a saucepan on low heat, melt butter. When butter is melted, add sour cream and cream cheese. When the cream cheese is softened, add heavy cream. Simmer this for 10 minutes on VERY low heat. Add broccoli after about 5 minutes. Stir in Parmesan cheese, Mozzarella cheese, nutmeg, and garlic powder. Heat on low for 2 or 3 minutes. You can season with a tiny bit of salt and pepper. Mix in chicken.
Serve over fettuccine.
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LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 and 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1-1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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HONEY BUTTER BONELESS CHICKEN BREASTS

4 boneless chicken breasts
Honey Butter Blend:
1 stick butter
1/2 cup honey    
3 cloves minced garlic
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary
1/4 teaspoon ground black pepper

Melt the stick of butter and let cool. In blender, combine the butter, honey, garlic, thyme, oregano, rosemary and black pepper until smooth. Preheat grill to medium heat.
Grill boneless chicken breasts, turning occasionally and basting with honey butter blend, 20 minutes or until meat thermometer inserted in center registers 170F. Do not baste during the last 5 minutes of grilling.  
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SWEET AND SOUR MEATBALLS

2 cloves chopped garlic
2 (8-ounce) cans pineapple, save the juice
1/2 cup chopped green onion
1 diced red or white onion
1/2 cup Dijon mustard
1 lb cooked meatballs
Coarse black pepper

Preheat oven to 350 degrees.  In deep non-greased baking pan, place meatballs, mustard, red and green onion, and garlic. Mix well. Add the sweet and sour sauce. And the pineapple, then mix well.
Bake at 350 degrees for 1 hour. After 30 minutes, add the pineapple juice and mix it. When time is up serve the meatballs with the sweet and sour sauce and the pineapple on the side.
Sweet and Sour Sauce:
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup of sugar
1/4 cup white Vinegar
Black pepper (about 2 tablespoons)
2 tablespoons pineapple juice

In sauce pot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. After 2 minutes mix it. Then after 3-4 minutes take it off and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2-3 weeks at the maximum.
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CROCKPOT CHICKEN CACCIATORE

15 ounces tomato sauce - small can
10 ounces fresh mushrooms - sliced
Italian seasoning
6 chicken breast halves without skin
1/4 cup red wine
8 ounces pasta - cooked
garlic powder - optional

Spray crockpot liner with non-stick cooking spray for easy clean-up. Place chicken in crockpot. Sprinkle generously with seasoning. Put mushrooms on top of chicken. Pour in tomato sauce and wine. Cook on low for about 6 hours. If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours. About 15 minutes prior to serving, return chicken to pot. Serve over hot noodles of choice.
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MAHI MAHI with NECTARINE SALSA

1 medium nectarine, peeled and chopped
1/4 cup chopped onion
2 tablespoons chopped cucumber
1 tablespoon minced fresh cilantro
2 teaspoons chopped seeded jalapeno pepper    
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Louisiana-style hot sauce
FISH FILLETS:
2 mahi mahi fillets (6 ounces each)
1 tablespoon olive oil    
Dash salt

For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa. Yield: 2 servings.
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SHRIMP SCAMPI

1 and 1/2 pounds large shrimp (about 16 to 24)
1/3 cup butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/3 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
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COQ AU VIN

1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
3 lbs chicken thighs and legs, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish

Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.
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BLUE CHEESE BURGERS

1 pound ground beef
1 Tablespoon Dijon mustard
2 cloves minced garlic
2 green onions, chopped    
1/2 cup (about 2 ounces) crumbled blue cheese
1 egg
1 Tablespoon water
Salt and freshly ground black pepper

Put ground beef, mustard, garlic, onions, blue cheese, water, and egg into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix. Shape into patties, about 1/2 inch thick and larger than your bun. Chill until you are ready to cook.
Prepare charcoal or gas grill for cooking over high direct heat. Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties. Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.
If you don't have a grill, you can use a grill pan or a cast iron frying pan for the burgers.
Serve on hamburger buns with lettuce and mayonnaise.  Makes 4 burgers.
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BEEF AND BROCCOLI

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade:
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce:
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)    
1 tablespoon soy sauce
1/4 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes.
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
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CITRUS PORK with EGG NOODLES

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2x1/2-inch strips
1 Tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 Tablespoon cider vinegar
1/2 Tablespoon brown sugar
2 medium carrots, sliced
1 Tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.
In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
In a large skillet heat oil over medium high heat. Add the pork and garlic. Saut? for 2 minutes or until browned.
In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.  Toss with the noodles. Serve immediately.  Serves 4.
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COFFEE-COCOA CRUSTED STEAK

1/2 cup of full bodied coffee, finely ground
1/4 cup of Cocoa
1/2 teaspoon of mustard powder
1 Tablespoon of ground ginger
1 Tablespoon of paprika
1 Tablespoon of ground cloves
1/2 Tablespoon of brown sugar
1 Tablespoon of ground cumin    
1 Tablespoon of garlic powder
2 Tablespoon of salt
1 Tablespoon of black pepper
4 (8 oz.) filet of beef steaks (2" wide should come out to about 8 oz. each)
-OR-
4 of your favorite cut of steak

Mix all ingredients (except the meat) together. This can be stored in an airtight container in your refrigerator.
Dredge the steaks in the mixture and grill to your desired temperature.
~What happens with this steak when it's cooking, is the coffee and the sugars and spices caramelize. The caffeine affect is minimal at best...and it's an amazing taste.~
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CATFISH WITH HORSERADISH SAUCE

1 and 1/2 lbs catfish fillets
2 egg whites
1 Tablespoon grated onion
1/4 Tablespoon dry mustard
2 Tablespoons butter
1 cup milk    
1 Tablespoon lemon juice
2 Tablespoons sour cream
1 Tablespoon minced garlic
1/4 teaspoon black pepper
2 Tablespoons flour
4 teaspoons prepared horseradish sauce

Spray a baking sheet with cooking spray. Arrange fish on baking sheet. Sprinkle fish with lemon juice. In bowl, beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon pepper. Spoon some of the mix onto each fillet.
Bake at 375 deg. for 20 minutes or until fish flakes easily with a fork.
In a saucepan, melt butter, blend in flour until smooth. Stir in milk and horseradish sauce, and remaining pepper. Cook, stirring until bubbly and slightly thickened.
Serve sauce with fish.
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GRILLED SALMON WITH OLIVE-TOMATO VINAIGRETTE

1 can (2 1/4 ounces) sliced black olives, drained
1 can (3 ounces) green olives stuffed with pimentos, drained and sliced
1/4 cup canned tomato paste
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar    
1/4 cup lemon juice
1/4 cup water
3 pounds salmon fillet, with skin
2 teaspoons Italian seasoning (oregano and basil)
non-stick olive oil spray

Mix the olives, tomato paste, olive oil, wine vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
Heat grill to high. Season the flesh side of the salmon with Italian seasoning and spray liberally with olive oil. Spray the rack of the grill with oil and grill the fish flesh-side down until browned, about 5 minutes. Flip with a wide, long-handled spatula and grill until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take any where from 5 to 10 minutes more. Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; the skin will stick to the grill (it can be scraped off later). Spoon the olive sauce over the salmon and serve.
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LIME AND CHILI-RUBBED CHICKEN BREASTS

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 deg.).
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ITALIAN PORK CHOPS AND RICE

6 pork chops
Salt and Pepper (for browning)
1 and 1/2 Tbs. oil
1 large onion, sliced
1 large green pepper, sliced
15 oz. can tomatoes
1 cup chicken broth
1 and 1/2 tsp. salt
1/2 tsp. each-- oregano and basil
1/4 tsp. each--garlic powder and pepper
1 tsp. sugar
1 cup long grain rice

Season chops and brown. Remove from pan.  Add onion and green pepper; saute till tender.  Cut tomatoes in chunks and add to pan. Add chicken broth, seasonings and rice. Bring to a boil; reduce heat.  Put chops on top of rice. Cover and simmer 30 minutes.
Fluff rice and serve.
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HAWAIIAN COCONUT SHRIMP

1 to 1 and 1/2 pounds large shrimp, peeled with tails intact
3/4 cup self rising flour
2 to 4 tablespoons club soda    
1/2 cup shredded coconut
1/4 cup flour
Honey Mustard Sauce:
1/3 cup Dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream style prepared horseradish

Mix all sauce ingredients together and refrigerate.
Then, devein shrimp and rinse in water. Drain. Place 1/4 cup flour in small bowl. Mix 1/2 cup self rising flour and club soda to form a batter and place in small bowl.
Place coconut in small bowl.
Holding each shrimp by the tail, dip in flour, then in batter and next in coconut. Place on waxed paper.
Fry a few shrimp at a time in hot oil until lightly golden brown and shrimp is floating on top of hot oil. Remove and drain on paper towels. Repeat with remaining shrimp.
Serve with Honey Mustard Sauce.
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KUNG PAO CHICKEN

1 and 1/2 lbs boneless chicken breast, cut into 1/2 inch cubes
3 stalks celery, sliced
1 large sweet red pepper, thin sliced
1/2 cup unsalted peanuts
3 large cloves garlic, minced
3 dried red chili peppers, crushed
1 bunch scallions cut into 1/2 inch pieces
Sauce:
4 tablespoons rice wine or dry sherry
4 tablespoons hoison sauce
2 tablespoons bean curd paste
1 tablespoon black bean sauce
2 tablespoons red wine vinegar
1 and 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon red pepper flakes
Marinade:
2 tablespoons cornstarch
2 tablespoons rice wine or dry sherry    
2 teaspoons baking soda

Slice and chop all necessary ingredients in advance. Mix the marinade and mix into the chicken cubes; allow to sit for at least 1/2 hour.
Prepare the sauce by combining the wine and cornstarch and until the cornstarch is incorporated then mixing the remaining ingredients together in a bowl.
Heat about 3 tablespoons of peanut oil and stir fry the chicken until just done; stir fry in two batches if necessary. Set aside.
Heat 3 tablespoons peanut oil and stir fry the peanuts for about one minute, being careful not to let them burn, if you do, throw them away and start over.
Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes.
Add in the chicken and stir fry an additional minute. Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken.
Toss to coat chicken and veggies with sauce.
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SOUTH-OF-THE-BORDER STUFFED PEPPERS

1 pound lean ground beef (90% lean)
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 and 3/4 cups chopped seeded tomatoes, divided
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 cup water
4 medium green peppers
2 tablespoons reduced-fat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

In a large nonstick skillet, cook the beef, red pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350 degrees for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
Top with the remaining tomatoes. Garnish with sour cream, cheese, green onions and grape tomatoes if desired. Yield: 4 servings.
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CRISPY POTATO CHICKEN

1 cut-up frying chicken or 3 large split chicken breasts
1 cup buttermilk
2 cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon bay seasoning mix
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon red pepper, optional
1/4 cup melted butter
2 tablespoons olive oil
1 egg
1 cup Potato Buds (dried potato flakes)

Pull skin off chicken and discard skin or use to make chicken stock. If using chicken breasts, cut in half with cleaver or large butcher knife. Place in large sealable bag or marinating container along with buttermilk, garlic, black pepper, bay seasoning and salt and allow to marinate at least 2 hours in refrigerator or overnight, if possible. Preheat oven to 375 degrees. Drain marinade. Mix Parmesan, garlic salt, paprika, garlic powder and red pepper, if using, in small bowl. Add to bag and shake until pieces are well coated. Mix melted butter and oil and pour into bottom of 13x9x2-inch baking dish. Whisk egg in shallow bowl with 2 tablespoons water. Dip chicken in egg mixture and roll in potato flakes. Arrange in baking dish (bone side up if using split breasts) and bake for 30 minutes. Flip over chicken and return to oven for 30 more minutes, or until juices run clear. Immediately remove from baking dish and drain on paper towels.
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